Watermelon, chicken and haloumi salad with mint dressing

Ingredients (serves 4)
* 2 Spanish onions
* 1 bunch spearmint, leaves picked
* 2 tbs capers
* 1 large clove garlic
* 1/2 cup (125ml) extra virgin olive oil, plus extra for brushing
* 2 tbs lemon juice
* 250g haloumi, cut into 10 slices
* 4 chicken breast fillets
* 1.25kg piece seedless watermelon, rind removed, cut into small wedges


Method
1. Cut onions into thin wedges, keeping the root end intact. Reserve 1/4 cup small mint leaves. Finely chop remaining mint, capers and garlic, then place in a bowl. Add oil and lemon juice, then season with salt and pepper.
2. Brush onions and haloumi with a little extra oil. Toss chicken with 2 tbs mint dressing, then cook on a preheated char-grill over medium-high heat for 3 minutes each side or until cooked through. Cook onions and haloumi, in batches, for 2 minutes each side or until onions are tender and haloumi is golden.
3. Tear chicken breasts into large chunks and arrange in a bowl with onions, haloumi, watermelon and reserved mint leaves. Drizzle with remaining mint dressing. Serve.

Notes & tips
* Haloumi is a firm, slightly salty Cypriot cheese that is transformed by cooking - try pan-frying, barbecuing or grilling. Serve with a squeeze of lemon or a minty dressing. Available from supermarkets.

Source
Notebook: - Page 119
Recipe by Sophia Young

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Quick beer bread with hot pastrami and relish

Makes 1x 500g loaf

Ingredients
* 500g self-raising flour
* 1/2 packet French onion soup
* 300ml beer
* 15ml (3 tsp) vegetable oil
* 1/2 cup good-quality mayonnaise
* 2 tsp horseradish cream
* 8-10 slices pastrami
* 2 vine-ripened tomatoes, thickly sliced
* Wild rocket, to serve
* Beetroot relish*?(optional) and chopped chives, to serve


Method
1. Preheat oven to 180°C. Grease a 500g (20 x 10cm) loaf pan.
2. Sift flour into a bowl and stir in the soup mix. Add beer and oil and mix until you have a soft dough. Press into pan and bake for 35 minutes or until the loaf sounds hollow when base is tapped. Turn out and set aside to cool.
3. Combine the mayonnaise and horseradish and set aside. Wrap pastrami in foil and place in oven for 4-5 minutes to warm. Slice bread, spread each slice with mayonnaise mixture and top with some tomato and rocket. Add a couple of slices of pastrami, a dollop of relish and a scattering of chives before serving.

Notes & tips
* Available from greengrocers and delicatessens.

Source
delicious. - Page 81
Recipe by Valli Little

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Sour cream and chive damper

Ingredients (serves 6)
* 4 cups (600g) self-raising flour
* 1 tbs chopped chives
* 1 tsp paprika
* 1/2 tsp salt
* 30g butter
* 1/2 cup grated cheese
* 1 cup light sour cream
* 1/2 cup (125ml) water


Method
1. Preheat oven to 200°C. Place flour, chives, paprika and salt into a large bowl. Rub in butter using your fingertips until like breadcrumbs. Stir in cheese, reserving 2 tbs.
2. Whisk together sour cream and water. Make a well in the centre of the flour mixture and pour in sour cream. Mix together using a knife or spatula until mixture comes together.
3. Turn out onto a lightly floured surface and knead gently until smooth. Pat out to a 20cm circle. Place on a baking tray and mark into wedges with a knife. Sprinkle over remaining cheese. Bake for 20 minutes, then move to bottom rack of oven and cook for a further 10-15 minutes until risen and sounds hollow when tapped. Wrap in a clean tea towel to keep warm. Serve warm with butter.

Source
Fresh Living - Page 36
Recipe by Christine Sheppard

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Crumbed eggplant salad

Preparation Time 20 minutes
Cooking Time 10 minutes

Ingredients (serves 4)
* 1/2 cup (125ml) olive oil
* 4 small Lebanese eggplant, trimmed, sliced 5mm thick lengthways
* Plain flour, to dust
* Salt & freshly ground pepper
* Milk, to coat
* Purchased breadcrumbs, to coat
* 1 tbs extra virgin olive oil
* 2 tsp balsamic vinegar
* 1 bunch rocket, trimmed, large leaves torn
* 2 ripe tomatoes, cut into thin wedges
* 100g feta, crumbled


Method
1. Heat 2 tbs olive oil in a large frying pan over a medium-high heat. Add the eggplant and cook, turning often, for 4 minutes or until light golden. Set aside to cool completely. Discard the oil.
2. Season the flour with salt and pepper. Coat the eggplant in the flour and shake off any excess. Dip into the milk and then into the breadcrumbs to fully coat.
3. Heat the remaining olive oil in the frying pan. Heat over a medium heat. Cook the eggplant for 1-2 minutes each side just until golden. Transfer to a plate lined with paper towel to drain.
4. Combine the extra virgin olive oil and balsamic vinegar. Toss the rocket, tomatoes, salt, pepper and the dressing in a bowl. Divide among serving plates and top with the eggplant. Scatter with the feta to serve.

Source
Fresh Living - Page 51
Recipe by Gemma Purcell

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Apple and fresh date crumble

Preparation Time 15 minutes
Cooking Time 10 minutes

Ingredients (serves 4)
* 4 golden delicious apples, peeled, cored, chopped
* 100g fresh dates, pitted, chopped
* 1/3 cup (80ml) fresh orange juice
* 1 cinnamon stick
* 1/3 cup rolled oats
* 50g slivered almonds
* 2 tbs shredded coconut
* Light cream, to serve (optional)


Method
1. Preheat oven to 180°C. Place apples, dates, orange juice and cinnamon stick in a saucepan and bring to the boil. Reduce the heat and simmer covered for 2-3 minutes or until just tender.
2. Discard the cinnamon stick and divide the mixture among 4 x 1/2 cup ovenproof dishes.
3. Combine oats, almonds and coconut. Sprinkle over the top and bake for 8-10 minutes. Serve with cream if desired.

Source
Fresh Living - Page 42
Recipe by Michelle Southan

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Traditional-style baked rice custard

Lovely when warm, this tastes just as good when you chill it overnight before serving.
Preparation Time 20 - 80 minutes
Cooking Time 45 minutes

Ingredients (serves 6)
* 75g (1/3 cup) medium-grain rice
* 750ml (3 cups) milk
* 70g (1/3 cup) caster sugar
* 4 eggs
* 1 tsp vanilla extract
* 45g (1/4 cup) sultanas
* Pinch of ground nutmeg


Method
1. Preheat oven to 180°C. Cook the rice in a saucepan of boiling water following packet directions or until tender. Drain.
2. Use a fork to whisk together the milk, sugar, eggs and vanilla in a bowl. Strain the egg mixture through a fine sieve into a large jug. Stir in the rice and sultanas.
3. Line the base of a roasting pan with a tea towel, folded to fit, and place a 1.5L (6-cup) capacity ovenproof dish in the pan. Pour the custard mixture into the dish. Sprinkle evenly with nutmeg. Pour enough boiling water into the pan to reach halfway up the side of the dish.
4. Bake in oven for 40-45 minutes or until the tip of a small knife inserted into the centre comes out clean. Remove the dish from the roasting pan and set aside for 1 hour to cool slightly. Serve.

Notes & tips
* Make sure you use the baking dish specified in the recipe. If the dish is too large, the custard may cook too quickly and become dry and rubbery.
* For a smooth result, use a fork to whisk the egg mixture. A balloon whisk can cause bubbles to form in the custard as it bakes.
* To test if baked custard is cooked, insert the tip of a small knife into the centre. If the knife comes out clean, or with just a little softly set custard clinging to it, it's ready.
* Be careful not to overcook baked custards or they will separate. If you can see tiny bubbles throughout your baked custard, it's overcooked.

Source
Australian Good Taste - Page 105
Recipe by Michelle Southan

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Lamb and vegetable pot pies

Cooking Time 50 minutes

Ingredients (serves 4)
* olive oil cooking spray
* 1 brown onion, finely chopped
* 2 garlic cloves, crushed
* 3 teaspoons ground coriander
* 1/2 teaspoon ground chilli
* 600g lean lamb mince
* 400g orange sweet potato, peeled, diced
* 400g can diced tomatoes
* 3/4 cup salt-reduced beef stock
* 2 tablespoons tomato paste
* 1 bunch silverbeet
* 1 sheet frozen reduced-fat puff pastry, thawed


Method
1. Preheat oven to 200°C. Heat a large frying pan over medium heat. Spray with oil. Add onion. Cook, stirring, for 5 minutes or until soft. Add garlic, coriander and chilli. Cook for 1 minute. Increase heat to medium-high. Add lamb. Cook, stirring to break up mince, for 5 minutes or until browned.
2. Add sweet potato, tomatoes, stock and tomato paste to pan. Stir to combine. Bring to the boil. Cover and reduce heat to medium-low. Simmer for 15 minutes or until sweet potato is tender.
3. Remove leaves from silverbeet stalks (see note). Roughly chop and add to pan. Cook for 1 minute or until wilted. Season with salt and black pepper. Allow to cool slightly.
4. Spoon mixture into four 1 1/3-cup capacity, 10cm (top) heatproof bowls. Cut four 12cm rounds from pastry. Place rounds over bowls to cover filling, pressing excess pastry over edge. Using a small, sharp knife, score a cross in each pie top. Brush with water. Sprinkle with cracked black pepper. Bake pies for 15 to 20 minutes or until pastry is golden and puffed. Serve.

Notes & tips
* Tip: You can make the filling up to the end of step 3, up to 3 days ahead. Complete step 4, baking pies for 30 minutes to serve.
* Preparing silverbeet: Using a sharp knife, cut down either side of stalk, cutting as close to the stalk as possible. Discard stalk. Place silverbeet in a colander. Rinse well. Place in a tea towel and pat dry. Roll leaves together tightly and shred or chop as required.

Source
Super Food Ideas - Page 32
Recipe by Tracy Rutherford

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Beef nachos

Ingredients (serves 4)
* 1 tablespoon olive oil
* 1 large onion, finely chopped
* 500g beef mince
* 300g can kidney beans, drained, rinsed
* 1 teaspoon Mexican chilli powder
* 35g sachet reduced-salt taco seasoning mix
* 2 tablespoons tomato paste
* 1/4 cup water
* 1/2 cup coriander leaves, chopped
* 230g packet corn chips
* 1 cup grated tasty cheese
* 1/2 cup tomato salsa, mashed avocado and sour cream, to serve


Method
1. Preheat oven to 200°C. Heat oil in a non-stick frying pan over medium heat. Cook onion for 2 minutes, or until soft. Add mince. Cook, stirring with a wooden spoon, for 5 minutes or until browned.
2. Add kidney beans, chilli powder, seasoning, tomato paste and water. Reduce heat to medium-low. Simmer for 5 minutes, or until thick. Stir through coriander.
3. Arrange corn chips on a heatproof plate. Top with mince. Sprinkle with cheese. Bake for 15 minutes, or until hot. Top with salsa, avocado and sour cream. Serve.

Source
Super Food Ideas - Page 20
Recipe by Kim Meredith

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Tomato and apple chutney

Makes 3 1/2 cups

Ingredients
* 1 tablespoon olive oil
* 1 small brown onion, finely chopped
* 1 large garlic clove, crushed
* 1/2 teaspoon salt
* 750g (8 medium) roma tomatoes, chopped
* 425g can apple pie fruit, roughly chopped
* 1 1/4 cups white sugar
* 2/3 cup malt vinegar


Method
1. Combine oil, onion, garlic and salt in a large, heatproof, microwave-safe bowl. Microwave, uncovered, on HIGH (100%) for 3 minutes or until onion is tender.
2. Add tomatoes, apple, sugar and vinegar to mixture. Stir until well combined. Microwave, uncovered, on HIGH (100%) for 4 minutes, stirring every minute, or until sugar dissolves. Microwave on HIGH (100%) for a further 25 to 30 minutes, stirring every 10 minutes, or until thick and pulpy.
3. Spoon hot chutney into hot sterilised jars. Seal. Turn upside down for 2 minutes. Turn upright. Cool.

Source
Super Food Ideas - Page 58
Recipe by Janelle Bloom

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Lemon thyme chicken patties

Ingredients (serves 4)
* 400g chicken thigh fillets, roughly chopped
* 1 onion, chopped
* 2 tbs fresh lemon thyme, chopped
* 1 lime, rind finely grated, juiced
* 1 garlic clove, peeled
* 1 egg
* 1 tsp sesame oil
* Olive oil spray
* Mixed salad leaves with cucumber and cherry tomato, to serve
* 1/2 cup (130g) low fat tzatziki


Method
1. Place the chopped chicken fillets, onion, lemon thyme, lime rind and juice, garlic, egg and sesame oil in a food processor and process until the chicken is finely chopped and the mixture has become almost smooth.
2. Heat a non-stick frying pan and spray with a little olive oil. Drop tablespoonfuls of mixture into the pan. In batches, cook patties for 2-3 minutes on each side or until lightly browned.
3. Serve with salad and tzatziki.

Source
Fresh Living - Page 41
Recipe by Michelle Southan

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Chicken, mushroom and avocado fettuccine

Preparation Time 15 minutes
Cooking Time 30 minutes

Ingredients (serves 4)
* 1 1/2 tbs olive oil
* 500g (about 2 single) chicken breast fillets
* Salt & freshly ground pepper
* 400g flat mushrooms, sliced
* 2 garlic cloves, crushed
* 1 cup (250ml) chicken stock
* 1 cup (250ml) pouring cream
* 1 tbs wholegrain mustard
* 350g fettuccine
* 2 avocados, sliced
* 2 tbs fresh dill sprigs
* Mixed salad, to serve


Method
1. Heat 2 tsp of the oil in a large non-stick frying pan over medium heat. Season chicken with salt and pepper. Add to pan and cook for 4 minutes each side or until cooked. Transfer to a plate.
2. Heat remaining oil in the pan over high heat. Add mushrooms and garlic. Cook, stirring often, for 5-6 minutes or until tender. Stir in stock, cream and mustard. Bring to the boil. Reduce heat to medium and simmer for 12-15 minutes or until sauce reduces and thickens slightly.
3. Meanwhile, cook pasta in a large saucepan of salted boiling water following packet directions, until al dente. Drain well and return to the pan.
4. Slice chicken across the grain. Add the chicken and sauce to the pasta. Toss until well combined. Carefully toss in the avocado and dill, and season with salt and pepper. Serve with salad.

Source
Fresh Living - Page 40
Recipe by Alison Roberts

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Kaffir lime roast chicken

Preparation Time 20 minutes
Cooking Time 90 minutes

Ingredients (serves 4)
* 1.5kg whole fresh chicken
* 50g butter, at room temperature
* 3 kaffir lime leaves, finely shredded
* 1 garlic clove, crushed
* 1 lime, cut into wedges
* 1kg Kent pumpkin, deseeded, cut into wedges
* 3 red onions, quartered, leaving base intact
* Kaffir lime leaves, extra, to serve
* Steamed baby buk choy, to serve


Method
1. Preheat oven to 200°C. Rinse the chicken inside and out under cold running water. Pat dry with paper towel. Combine the butter, lime leaves and garlic in a medium bowl. Run your fingers under the skin of the chicken to loosen the skin and create a large pocket. Press the butter mixture into the chicken pocket. Place the lime wedges in the cavity of the chicken. Place the chicken in a large roasting pan. Season with salt and pepper and roast in oven for 50 minutes.
2. Remove the roasting pan from oven. Place the pumpkin and onion, in a single layer, around the chicken and turn to evenly coat in pan juices. Roast in oven for a further 30 minutes or until the juices run clear when the thigh is pierced with a skewer. Transfer the chicken to a plate and reserve the pan juices. Cover the chicken with foil and set aside for 10 minutes to rest. Transfer the pumpkin and onion to a wire rack over a baking tray and roast in oven for a further 10 minutes or until the pumpkin is golden and tender.
3. Place the chicken in a large serving dish and drizzle with the reserved pan juices. Top with the extra lime leaves and serve with the roasted pumpkin, onion and steamed baby buk choy.

Source
Australian Good Taste - Page 64
Recipe by Michelle Southan

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Baked fish on vegetables (low-fat)

Overindulge over Easter? This fish dish will have you back on the healthy eating wagon in no time.

Ingredients (serves 4)
* 2 zucchinis, cut into wedges
* 2 red onions, cut into wedges
* 3 tomatoes, cut into wedges
* 1/4 cup pitted black olives
* 1/4 cup (60ml) olive oil
* 4 x 180g thick skinless white fish fillets (such as ling)
* 1 small garlic clove, crushed
* 1 tbs lemon juice
* 1 tbs Dijon mustard
* 1/2 cup roughly chopped flat-leaf parsley


Method
1. Preheat the oven to 200°C.
2. Toss the zucchini, onion, tomato and olives with 1 tablespoon of the oil in a baking dish. Brush another tablespoon of oil over the fish and place on the vegetables. Place in the oven and bake for 25-30 minutes until cooked through.
3. Whisk together the garlic, lemon juice, mustard and remaining oil to make a dressing.
4. Divide the cooked vegetables among plates and top each with a piece of fish.
5. Drizzle the fish with the dressing and scatter with chopped parsley.

Source
delicious. - Page 74
Recipe by Nancy Duran

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Love cake

Preparation Time 40 minutes
Cooking Time 60 minutes

Ingredients (serves 10)
* Melted butter, to grease
* 10 egg yolks, at room temperature
* 600g caster sugar
* 225g semolina
* 100g butter, at room temperature
* 500g raw unsalted cashew nuts, finely chopped
* 50ml rosewater essence
* 50ml honey
* 1 small lemon, rind finely grated
* 1 tsp ground nutmeg
* 1 tsp ground cinnamon
* Icing sugar, to dust


Method
1. Preheat oven to 180°C. Brush a 27 x 32cm (base measurement) lamington pan with melted butter to lightly grease. Line the base and sides with non-stick baking paper, allowing the sides to overhang.
2. Use an electric beater to beat the egg yolks in a large bowl for 4-5 minutes or until pale. Add sugar and beat for 8 minutes or until the mixture is thick and pale and a ribbon trail forms when the whisk is lifted.
3. Use a wooden spoon to stir together the semolina and butter in a large bowl. Gradually add the semolina mixture to the egg-yolk mixture and beat for 10 minutes or until well combined. Keeping the beater on a low speed, gradually add the cashews (the mixture will become very thick). Add the rosewater and beat until combined. Add the honey, lemon rind, nutmeg and cinnamon and beat for 1 minute or until well combined.
4. Spoon mixture into prepared pan and smooth the surface. Bake in oven for 30 minutes. Reduce temperature to 150°C. Cover with foil and bake for a further 30 minutes or until a skewer inserted in the centre comes out clean.
5. Set aside for 5 minutes before turning onto a wire rack to cool. Dust with icing sugar to serve.

Source
Australian Good Taste - Page 83
Recipe by Sarah Hobbs

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Persian feta, zucchini and mint tarts

Ingredients (serves 2)
* 1 sheet ready-rolled puff pastry, slightly thawed, halved
* 1 eggwhite
* 2 small zucchini, cut lengthways into thin ribbons using a vegetable peeler
* 2 spring onions, thinly sliced
* 1/2 cup (70g) frozen peas, thawed on paper towel
* 40g Persian feta*
* 1/4 cup mint leaves, roughly chopped
* Extra virgin olive oil, to drizzle


Method
1. Preheat the oven to 220°C. Line a tray with baking paper.
2. Place the puff pastry halves on the prepared tray and prick all over using a fork. Place in the freezer until ready to use. Place a baking sheet or a pizza stone in the oven to heat.
3. Whisk eggwhite in a bowl until frothy, then add zucchini, onion and peas, and season with black pepper. The eggwhite stops the vegetables from over-browning.
4. Remove the pastry from the freezer and divide the zucchini mixture between pastry rectangles, leaving a 1cm border, then top with pieces of feta. Remove the baking sheet from the oven and transfer the baking paper with the tarts to the hot baking sheet. Bake the tarts for 15-18 minutes until the pastry base is crisp and sides are golden brown.
5. Scatter with mint and drizzle with a little olive oil. Serve with a baby cos, avocado and tomato salad, if desired.

Notes & tips
* Persian feta is available from selected delicatessens and cheese shops.

Source
delicious. - Page 106
Recipe by Kate Tait

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Caprese salad

Ingredients (serves 2)
* 2 large ripe tomatoes, thickly sliced
* 1 large fresh mozzarella or bocconcini ball, thickly sliced
* Handful of fresh basil leaves
* 1/4 cup (60ml) Jingilli Extra Virgin
* Olive Oil


Method
1. Overlap the tomato and cheese slices on a serving plate. Scatter over the basil leaves, then drizzle over the olive oil. Season to taste with salt and pepper.

Source
delicious. - Page 161

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Salmon, pea and potato cakes

Ingredients (serves 4)
* 500g sebago potatoes, peeled, diced
* 1/2 cup frozen baby peas
* 415g can red salmon, drained, flaked
* 2 tablespoons chopped fresh dill
* 1 egg, lightly beaten
* 1/3 cup plain flour
* 1/3 cup vegetable oil
* salad and lemon wedges, to serve


Method
1. Place potatoes in a large saucepan. Cover with cold water. Bring to the boil over high heat. Reduce heat to medium. Cook, uncovered, for 12 to 15 minutes or until tender. Drain. Roughly mash potatoes. Remove to a bowl. Cool for 5 minutes.
2. Place peas in a heatproof, microwave-safe bowl. Cover with plastic wrap. Microwave on high (100%) for 2 minutes or until tender.
3. Add salmon, dill, peas and egg to mash. Stir to combine. Shape mixture into 8 patties.
4. Line a baking tray with baking paper. Place flour on a plate. Coat patties. Place on tray. Cover and refrigerate for 30 minutes.
5. Heat 2 tablespoons oil in a large frying pan over medium heat. Cook 4 patties for 2 to 3 minutes each side or until golden. Remove to a plate. Repeat with remaining oil and patties. Serve patties with salad and lemon wedges.

Source
Super Food Ideas - Page 88
Recipe by Jenny Fanshaw

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Chilli chicken and almond stir-fry

Blanched almonds add crunch to this lip-smacking Chinese-style stir-fry.

Preparation Time 15 minutes
Cooking Time 10 minutes

Ingredients (serves 4)
* 1 tbs peanut oil
* 85g (1/2 cup) blanched almonds
* 500g chicken breast fillets, thinly sliced
* 2 garlic cloves, finely chopped
* 2 tsp finely chopped fresh ginger
* 2 tsp chilli bean paste
* 1 tbs oyster sauce
* 1 tbs light soy sauce
* 1 tbs dry sherry
* 4 shallots, ends trimmed, thinly sliced diagonally
* Steamed rice, to serve


Method
1. Heat one-third of the oil in a wok over high heat until just smoking. Add the almonds and stir-fry for 1 minute or until golden. Transfer to a plate.
2. Heat half the remaining oil in the wok until just smoking. Add half the chicken and stir-fry for 2 minutes or until golden. Transfer to the plate. Repeat with the remaining chicken, reheating the wok between batches.
3. Heat remaining oil in the wok until just smoking. Add the garlic and ginger, and stir-fry for 1 minute or until soft. Add the chicken, almonds and chilli bean paste, and toss to combine.
4. Add the oyster sauce, soy sauce and dry sherry to the wok. Stir-fry for 2 minutes or until the sauce thickens. Stir in half the shallot.
5. Transfer the stir-fry to a serving platter and top with the remaining shallots. Serve with steamed rice.

Source
Australian Good Taste - Page 103
Recipe by Alison Adams

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Greek style roast lamb

Ingredients (serves 4)
* 2kg leg of lamb
* 1 lemon, halved
* 2 1/2 tablespoons olive oil
* 1 large garlic clove, crushed
* 6 brushed (sebago) potatoes, peeled, cut into thirds
* 1 tablespoon dried oregano
* 1 bunch baby carrots, trimmed


Method
1. Preheat oven to 220°C. Place lamb in a large baking dish. Use a sharp knife to make 10 x 4cm incisions into lamb.
2. Juice 1 lemon half. Combine with 1 tablespoon oil, garlic, salt and pepper. Cut remaining lemon into 10 small pieces. Push lemon pieces into incisions. Brush lamb with oil mixture and roast for 15 minutes.
3. In remaining oil, toss potatoes, oregano, salt and pepper. Arrange potatoes around lamb. Return to oven and roast for 40 minutes.
4. Add carrots to roasting pan with lamb and potatoes. Roast a further 20 minutes. Remove lamb from oven. Increase oven temperature to 230°C.
5. Cook potatoes and carrots a further 15 minutes or until crisp. Cover lamb loosely with foil and rest for 15 minutes.
6. Carve lamb, reserving 400g for the Shepherd's Pie (see related recipe). Serve with potatoes and carrots.

Notes & tips
* Leftovers: Wrap cooled lamb in baking paper, then foil. Refrigerate in an airtight container for up to 3 days.

Source
Super Food Ideas - Page 17
Recipe by Alison Roberts

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Fried chorizo with apple cider

Cooking Time 5 minutes

Ingredients (serves 8)
* 500g chorizo sausage, sliced
* 1 1/2 cups apple cider
* 2 bay leaves


Method
1. Place chorizo in a large frying pan over high heat. Cook for 5 minutes or until chorizo starts to brown. Drain excess fat.
2. Add apple cider and bay leaves to chorizo. Reduce heat to medium. Simmer for 5 to 8 minutes or until cider is syrupy. Spoon chorizo mixture into bowl and serve warm or at room temperature.

Source
Super Food Ideas - Page 41
Recipe by Alison Adams

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Veal involtini

Makes 12
Equipment You will need toothpicks for this recipe.

Ingredients
* 12 slices prosciutto
* 24 basil leaves
* 12 semi-dried tomatoes
* 12 baby bocconcini, sliced
* 12 (about 6 x 10cm) thin slices veal scaloppine
* Olive oil, to brush


Method
1. Place one slice of prosciutto, followed by two basil leaves, a semi-dried tomato and a couple of slices of bocconcini on each piece of veal.
2. Season well, then roll up and secure with a toothpick. Brush each involtini with olive oil and cook on a hot grill or barbecue for 1-2 minutes each side until cooked through and cheese has melted.

Notes & tips
* Makes 12.

Source
delicious. - Page 115
Recipe by Valli Little

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Pizza scrolls

Makes 12

Ingredients
* 2 rashers bacon, trimmed, finely chopped
* 1 1/2 cups self-raising flour
* 30g butter, chopped
* 1/2 cup milk
* 2 tablespoons pizza sauce
* 1 cup grated cheese


Method
1. Preheat oven to 200°C. Line a baking tray with baking paper.
2. Heat a frying pan over medium heat. Add bacon. Cook for 3 minutes, or until golden. Set aside on paper towels.
3. Sift flour into a bowl. Add butter. Rub butter into flour until mixture resembles breadcrumbs. Make a well in the centre. Add milk. Mix with a flat-bladed knife until mixture forms a soft dough. Turn onto a lightly floured surface. Knead until smooth.
4. Roll out to a 30cm x 23cm rectangle. Spread pizza sauce over dough, leaving a 1cm strip along 1 long side. Sprinkle bacon and cheese over sauce. Roll up like a Swiss roll. Cut into 12 rounds, taking care not to squash roll.
5. Lay scrolls flat onto prepared baking tray, about 3cm apart. Bake for 15 minutes, or until golden brown. Cool completely on a wire rack.

Notes & tips
* Lunch box tip: Pack into lunch box with fresh fruit and an icy-cold drink.
* Note: Pizza sauce is located near the tomato paste in your supermarket. Substitute with tomato paste or pesto.
* Hint: Freeze scrolls for up to 3 months.

Source
Super Food Ideas - Page 20
Recipe by Tracy Rutherford

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Pasta with simple tomato sauce

Preparation Time 8 minutes
Cooking Time 15 minutes

Ingredients (serves 4)
* 1 tbs olive oil
* 1 brown onion, chopped
* 2 garlic cloves, crushed
* 1 x 800g can Italian diced tomatoes
* 1 tbs tomato paste
* 1/3 cup chopped fresh continental parsley
* 1/2 tsp caster sugar
* Salt & freshly ground black pepper
* 400g dried penne pasta


Method
1. Heat the oil in a large frying pan over medium heat. Add the onion and cook, uncovered, stirring often, for 3 minutes or until it softens slightly. Add the garlic and cook, stirring, for 1 minute or until aromatic.
2. Stir in the tomatoes and tomato paste. Increase heat to high and bring to the boil. Reduce heat to medium and simmer, uncovered, stirring often, for 6-7 minutes or until the sauce reduces and thickens slightly.
3. Stir in the parsley and sugar. Taste and season with salt and pepper.
4. Meanwhile, cook the pasta in a large saucepan of salted boiling water following packet directions or until al dente. Drain and return to the pan.
5. Add the sauce to the pasta and toss to combine. Serve immediately.

Notes & tips
* microwave tip: Place the oil, onion and garlic in a medium, heatproof microwave-safe bowl. Cook, uncovered, on High/800watts/100% for 2 minutes. Stir in the tomato paste and cook, uncovered, on High/800watts/ 100% for 1 minute. Stir in the tomatoes and cook, uncovered, on High/800watts/100%, stirring every 3 minutes, for 6-10 minutes or until the sauce reduces and thickens slightly.
* Variations:
* Pasta with tomato & chilli sauce: Add 1 small chopped fresh red chilli with the garlic in step 1. Replace the parsley with fresh basil. pasta with tomato & bacon sauce. Add 2 bacon rashers, rind and excess fat trimmed, finely chopped with the onion in step 1.
* Pasta with creamy tomato sauce: Stir 2 tbs of cream into the sauce with the parsley in step 3.
* Storage: The tomato sauce (and variations) will keep in an airtight container in the fridge for 3 days. Alternatively, freeze serving-size portions in separate airtight containers for up to 3 months. Defrost in the fridge overnight. To reheat, place the sauce in a saucepan over medium heat, stirring occasionally, for 6-8 minutes or until heated through.

Source
Australian Good Taste - Page 4
Recipe by Kerrie Mullins

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Leek and silverbeet pies

Preparation Time 25 minutes
Cooking Time 80 minutes

Ingredients (serves 12)
* Melted butter, to grease
* 2 tbs olive oil
* 2 leeks, pale section only, halved lengthways, thinly sliced
* 1 large (about 1.4kg) bunch silverbeet, stalks discarded, leaves washed, shredded
* 200g Greek feta
* 200g fresh ricotta
* 1 tbs chopped fresh dill
* 1 tsp freshly ground black pepper
* 1/2 tsp ground nutmeg
* 6 eggs
* 30g (1/3 cup) dry (packaged) breadcrumbs
* 12 sheets filo pastry (Antoniou brand)
* 125g butter, melted


Method
1. Brush 2 round 3cm deep 20cm diameter (base measurement) ceramic or glass pie plates with melted butter to lightly grease.
2. Heat oil in a frying pan over high heat. Add leek and cook, uncovered, stirring occasionally, for 5 minutes or until soft. Add a third of the silverbeet and cook, stirring, for 2 minutes or until silverbeet just wilts. Add silverbeet in 2 more batches and cook, stirring, over high heat, for 10-15 minutes or until liquid evaporates. Transfer to a colander and set aside for 30 minutes to drain.
3. Place feta, ricotta, dill, pepper and nutmeg in a bowl. Use a fork to mash until well combined. Add silverbeet mixture, eggs and half the breadcrumbs and use your hand to mix until combined.
4. Preheat oven to 180°C. Cover filo with a dry tea towel then a damp tea towel to prevent it from drying. Line 1 pie plate with a sheet of filo, allowing edges to overhang side. Brush with a little of the melted butter (right to edge to prevent drying and cracking). Place another sheet crossways over top and brush with a little more butter. Continue layering, alternating sheets crossways, with another 4 sheets of filo, brushing each with a little butter. Sprinkle base with half the remaining breadcrumbs. Spoon over half the filling and fold over edges of filo, scrunching towards centre to enclose filling. Brush edges with a little melted butter. Repeat with remaining pie plate, filo, melted butter, breadcrumbs and filling.
5. Bake in preheated oven for 45-50 minutes or until well browned and filling is set (cover with foil if overbrowning). To check if the pies are cooked, gently shake plates and pies should slide and come away from sides. Set aside for 30 minutes before serving.

Notes & tips
* Tip: You can make the pies to the end of step 4 up to 4 hours ahead. Cover with plastic wrap and place in the fridge. Continue from step 5, 1 1/2 hours before serving.

Source
Australian Good Taste
Recipe by Dimitra Stais & Sarah Hobbs

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Asian glazed ham

Ingredients (serves 8)
* 1 small (6-7kg) leg of ham
* About 36 whole cloves
* 1/2 cup (125ml) soy sauce
* 1/2 cup (125ml) pure maple syrup
* 2 tbs char siu (Chinese barbecue) sauce
* 2-3 drops red liquid food colouring
* 2 garlic cloves, crushed
* 1 tsp five-spice powder


Method
1. Use a small sharp knife to cut around the end of the ham bone in a zigzag pattern. Run your fingers under skin and carefully lift it off in one piece, removing as little of the fat as possible. (Reserve the skin to cover the cut ham when storing.) Score the fat lightly (don't cut through to the meat) in a diamond pattern, then stud the centre of each diamond with a clove. Mix the remaining ingredients in a small bowl, then brush over the ham, reserving the excess. Refrigerate overnight.
2. Preheat oven to 160°C. Place ham on a rack over a large roasting pan filled with 1 cup (250ml) hot water (this will prevent any marinade that drips down from burning). Brush ham with some reserved soy mixture, then bake for 40 minutes or until golden and well glazed.
3. Place the remaining soy sauce mixture in a small saucepan over low heat. Cook, stirring occasionally, for 2-3 minutes or until thickened. Brush over ham just before serving to enhance the glaze.

Notes & tips
* Note: Begin this recipe day ahead.

Source
delicious. - Page 108
Recipe by Valli Little

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Blackforest cheesecake

Preparation Time 15 minutes
Cooking Time 50 minutes

Ingredients (serves 8)
* Melted butter, to grease
* 200g plain chocolate biscuits
* 125g butter, melted
* 200g good-quality dark cooking chocolate, chopped
* 1 tbs boiling water
* 1 tsp gelatine
* 2 x 250g pkt cream cheese, at room temperature
* 70g (1/3 cup, firmly packed) brown sugar
* 1 x 670g jar morello cherries
* 2 tbs caster sugar
* 1 tbs cornflour
* White chocolate curls, to decorate


Method
1. Brush a shallow 10 x 34cm (base measurement) fluted tart tin, with removable base, with melted butter to lightly grease.
2. Place biscuits in the bowl of a food processor and process until finely crushed. Add butter and process until combined. Transfer to prepared pan. Use a glass to spread and press mixture firmly over base and sides of pan. Place in the fridge for 30 minutes to chill.
3. Place chocolate in a heatproof bowl over a saucepan of simmering water (make sure bowl doesn't touch water) and stir until melted.
4. Place water in a heatproof glass. Sprinkle with gelatine and stir with a fork until it dissolves.
5. Use an electric beater to beat cream cheese and brown sugar in a bowl until smooth. Add chocolate and gelatine, and beat until combined. Spoon into base and use a knife to smooth the surface. Place in fridge for 1 hour to chill.
6. Meanwhile, drain cherries and reserve syrup. Combine sugar and cornflour in a saucepan. Gradually add the syrup. Cook, stirring, over medium heat for 5 minutes or until sauce boils. Remove from heat. Add the cherries. Set aside for 30 minutes to cool.
7. Slice cheesecake. Serve topped with cherries and chocolate curls.

Source
Australian Good Taste - Page 74
Recipe by Sarah Hobbs

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Quiche lorraine

Ingredients (serves 8)
* 1 tbs olive oil
* 1 onion, finely chopped
* 5 bacon rashers, rind removed, chopped
* 3/4 cup grated gruyere cheese
* 5 eggs
* 400ml thickened cream
* 100ml milk
Pastry
* 1 2/3 cups (250g) plain flour
* 125g unsalted butter, chilled, cut into small pieces
* 1 egg, separated


Method
1. To make the pastry, place the flour and butter in a food processor and process until the mixture resembles fine breadcrumbs. Add egg yolk and 2 tablespoons of chilled water, and process again until the mixture comes together in a smooth ball. Wrap in plastic wrap and chill in the fridge for 30 minutes.
2. Preheat the oven to 170°C.
3. Roll pastry out on a lightly floured work surface, then use to line a 26cm loose-bottomed tart pan. Roll the rolling pin over the edges of pan to cut any excess pastry from the edges. Chill for 30 minutes.
4. Place the tart pan on a large baking tray. Line the pastry with baking paper and fill with pastry weights or uncooked rice. Blind bake in the oven for 15 minutes, then remove paper and weights. Brush the pastry base with the eggwhite and return to the oven for 5-10 minutes or until dry. Remove and set aside.
5. For the filling, heat the oil in a large frypan, add the onion and cook over medium heat for 2-3 minutes or until softened. Add the bacon and cook for a further 5 minutes or until bacon is crispy. Set aside to cool. Once cool, sprinkle the bacon mixture over the pastry base, followed by the grated cheese.
6. Place the eggs in a large bowl and lightly whisk, add the cream and milk, and continue whisking until well combined. Season with salt and pepper, then carefully pour the egg mixture over the bacon. Return the quiche to the oven for 25 minutes or until golden and set.

Source
delicious. - Page 147
Recipe by Chrissy Freer

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Chilli mushroom and bean mince

Ingredients (serves 4)
* 1 quantity Savoury mince (see related recipe)
* 1 tablespoon olive oil
* 200g button mushrooms, thinly sliced
* 400g can borlotti beans, drained, rinsed
* 1/2 teaspoon dried chilli flakes
* 1 teaspoon fresh thyme leaves
* thick toasted bread, to serve


Method
1. Place savoury mince in a large saucepan over low heat. Cook, stirring occasionally, for 15 minutes or until heated through.
2. Meanwhile, heat oil in large frying pan over medium heat. Add mushrooms. Cook, stirring, for 5 minutes or until light golden and tender. Add beans and chilli. Cook, stirring, for 5 minutes or until beans are heated through.
3. Stir mushroom mixture into savoury mince. Cook for 1 to 2 minutes or until heated through. Spoon over toasted bread. Sprinkle with thyme. Serve.

Source
Super Food Ideas - Page 77
Recipe by Kirrily La Rosa

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Mixed berry cheesecake brownies

Preparation Time 10 minutes
Cooking Time 65 minutes
Makes 24

Ingredients
* Melted butter, to grease
* 100g good-quality dark chocolate, chopped
* 125ml (1/2 cup) warm water
* 60g reduced-fat dairy spread
* 155g (3/4 cup, firmly packed) brown sugar
* 2 eggs, lightly whisked
* 75g (1/2 cup) plain flour
* 50g (1/3 cup) self-raising flour
* 50g (1/2 cup) cocoa powder
* 1 x 250g pkt light cream cheese
* 240g (1 cup) low-fat ricotta
* 55g (1/4 cup) caster sugar
* 1 egg, extra, lightly whisked
* 1 x 300g pkt frozen mixed berries (Sara Lee brand)


Method
1. Preheat oven to 180°C. Brush a 20 x 30cm (base measurement) slab pan with melted butter to lightly grease. Combine the chocolate, water and dairy spread in a medium saucepan over low heat. Cook, stirring, for 5 minutes or until chocolate melts and mixture is smooth. Remove from heat. Add the brown sugar and stir to combine. Set aside for 5 minutes to cool.
2. Add the egg, combined flours and cocoa powder and stir to combine. Spoon mixture into prepared pan and smooth the surface.
3. Use an electric beater to beat cream cheese, ricotta, caster sugar and extra egg in a bowl until smooth. Stir in half the berries. Pour the cream-cheese mixture over the chocolate mixture and sprinkle with the remaining berries.
4. Bake in oven for 50-60 minutes or until topping is set. Remove from oven. Set aside for 30 minutes to cool before placing in the fridge to cool completely. Cut into 24 pieces to serve.

Source
Australian Good Taste - Page 146
Recipe by Sarah Hobbs

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Vegetable, ricotta and spinach lasagne

Preparation Time 30 minutes
Cooking Time 75 minutes

Ingredients (serves 6)
* Olive oil, to grease
* 1 250g pkt large instant lasagne sheets
* (San Remo brand)
* 1 250g pkt frozen chopped spinach, thawed, undrained
* 1 large (about 350g) orange sweet potato
* (kumara), peeled, thinly sliced
* 150g low-fat ricotta
* 90g grated light mozzarella
* 2 tbs chopped fresh oregano
* 1 tbs fresh oregano leaves, extra
* Crisp lettuce salad, to serve
vegetable sauce
* 80ml (1/3 cup) water
* 1 brown onion, halved, thinly sliced
* 2 garlic cloves, finely chopped
* 2 400g cans Italian diced tomatoes
* 1 large celery stick, finely diced
* 2 tbs tomato paste
* 1 tsp sugar
* 200g button mushrooms, thinly sliced
* 1/4 cup roughly chopped fresh continental parsley
* Salt & freshly ground black pepper


Method
1. To make vegetable sauce, combine water, onion and garlic in a medium saucepan. Bring to a simmer over medium heat. Reduce heat to low, cover and cook, stirring occasionally, for 5 minutes or until the onion is soft.
2. Add tomatoes, celery, tomato paste and sugar. Bring to a simmer over medium-high heat. Reduce heat to medium-low, cover and cook for 10 minutes. Stir in the mushrooms and cook, covered, stirring often, for a further 5 minutes or until the mushrooms are tender. Stir in the parsley. Taste and season with salt and pepper. (You should have about 1.5L/6 cups sauce.)
3. Preheat oven to 190°C. Brush a 6cm-deep, 22 x 28cm ovenproof dish with the oil to lightly grease.
4. Spread just under a third of the vegetable sauce over base of greased dish. Cover with a single layer of lasagne sheets, trimming to fit. Spread spinach over. Top with half the sweet potato. Spoon over 125ml (1/2 cup) of vegetable sauce. Cover with lasagne sheets, then the remaining sweet potato. Spread with remaining vegetable sauce. Cover with lasagne sheets.
5. Combine the ricotta, mozzarella and chopped oregano in a medium bowl, and then spread evenly over the top of the lasagne sheets.
6. Cover with foil and bake in preheated oven for 40 minutes. Remove foil and bake for a further 15 minutes or until the pasta and sweet potato are tender when tested with a skewer. Remove from oven and set aside for 10 minutes. Sprinkle with extra oregano leaves. Serve with the lettuce salad.

Notes & tips
* Prep: 30 mins (+ 10 mins standing time)
* Serve the lasagne with crusty bread, if you like.

Source
Australian Good Taste - Page 99
Recipe by Amanda Kelly

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Turkish lamb, feta and spinach melts

Toasted then cut into V-shaped pieces, these easy tangy melts are sure to triple your total when it comes to compliments.

Preparation Time 10 minutes
Cooking Time 45 minutes

Ingredients (serves 6)
* 2 tbs olive oil
* 1 brown onion, finely chopped
* 2 garlic cloves, crushed
* 2 tsp cumin seeds
* 400g lamb mince
* 185ml (3/4 cup) water
* 2 tbs tomato paste
* 1 tbs currants
* 3 pieces Lebanese bread
* 100g Greek-style feta
* 60g baby spinach leaves


Method
1. Heat the oil in a medium saucepan over low heat. Add the onion and cook, stirring occasionally, for 7 minutes or until golden. Add the garlic and cumin and cook, stirring, for 2 minutes or until aromatic.
2. Increase heat to medium-high. Add the mince and cook, stirring with a wooden spoon to break up any lumps, for 4 minutes or until mince changes colour. Stir in the water and tomato paste. Reduce heat to medium. Simmer for 20 minutes or until most of the liquid has evaporated. Stir in the currants. Season with salt and pepper. Set aside to cool slightly.
3. Preheat a sandwich press. Place the bread on a clean work surface. Divide the mince mixture among the bread and spread over one-half of each piece of bread. Crumble the feta over the mince mixture and top with the spinach. Fold in half to enclose.
4. Add 1 sandwich to the sandwich press. Cook for 2-3 minutes or until toasted and heated through. Transfer to a plate and cover with foil to keep warm. Repeat with the remaining sandwiches. Cut into wedges to serve.

Notes & tips
* Time plan tip: Prepare this recipe to the end of step 2 up to 1 day ahead. Store the mince mixture in an airtight container in the fridge. Continue from step 3, 15 minutes before serving.

Source
Australian Good Taste - Page 63
Recipe by Cynthia Black

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Chorizo, mushroom and spinach penne

A quick and tasty pasta dish the whole family will enjoy. Why not make it tonight?

Preparation Time 5 minutes
Cooking Time 15 minutes

Ingredients (serves 4)
* 350g dried penne pasta
* 1 tbs olive oil
* 2 chorizo sausages,
* thinly sliced diagonally
* 200g button mushrooms, thinly sliced
* 1 garlic clove, crushed
* 1 x 400g can diced tomatoes
* 100g baby spinach leaves
* Shaved parmesan, to serve


Method
1. Cook the pasta in a large saucepan of salted boiling water following packet directions or until al dente. Drain.
2. Meanwhile, heat the oil in a large frying pan over high heat. Add the chorizo and cook, turning occasionally, for 3-4 minutes or until brown. Add the mushroom and garlic and cook, stirring, for 2 minutes or until mushroom is tender. Add the tomato and cook, stirring, for 2 minutes or until the sauce boils and thickens slightly.
3. Add the pasta to the tomato mixture and gently toss to combine. Add the spinach and gently toss until just wilted. Taste and season with salt and pepper.
4. Spoon the pasta among serving bowls and top with shaved parmesan. Serve immediately.

Source
Australian Good Taste - Page 12
Recipe by Pina Fleming, Geebung, Qld (reader recipe)

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Ginger crunch

Makes 24 pieces

Ingredients
* 330g butter, softened
* 3/4 cup white sugar
* 1 cup self-raising flour, sifted
* 1 cup plain flour, sifted
* 5 teaspoons ground ginger
* 1/4 cup golden syrup
* 2 1/4 cups pure icing sugar, sifted


Method
1. Preheat oven to 180°C. Grease and line a 3cm deep, 20cm x 30cm (base) lamington pan.
2. Using an electric mixer, cream 250g of butter and sugar until light and fluffy. Stir in flours and 1 teaspoon of ginger. Press into pan. Prick all over with a fork.
3. Bake for 20 to 25 minutes, or until light golden. Turn onto a wire rack to cool.
4. Heat syrup, icing sugar, and remaining butter and ginger in a saucepan over low heat for 3 minutes, stirring, or until butter has melted. Spread over cooled base. Allow to set. Cut into pieces. Serve.

Source
Super Food Ideas - Page 68
Recipe by Dixie Elliott

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Family chicken, bacon and leek pie

The perfect centrepiece for your dinner table, this pie tastes as good as it looks.
Preparation Time 30 - 210 minutes
Cooking Time 50 minutes

Ingredients (serves 4)
* 1 tbs olive oil
* 4 (about 850g) chicken breast fillets, cut into 4cm pieces
* 250g bacon rashers, rind removed, coarsely chopped
* 1 leek, ends trimmed, cut into 1cm-thick slices
* 2 garlic cloves, crushed
* 50g (1/3 cup) plain flour
* 500ml (2 cups) salt-reduced chicken stock
* 4 large sprigs fresh thyme
* 2 tbs chopped fresh continental parsley
* 1 x 375g block puff pastry, thawed
* 1 egg, lightly whisked


Method
1. Heat the oil in a large frying pan over medium-high heat. Add half the chicken and cook, turning occasionally, for 2-3 minutes or until browned. Transfer to a plate. Repeat with remaining oil and chicken, reheating pan between batches.
2. Add the bacon, leek and garlic to the pan and cook, stirring, for 5 minutes or until the leek softens and the bacon is slightly golden. Add the flour and cook, stirring, for 30 seconds. Remove from heat. Gradually stir in the stock until well combined. Add the chicken and thyme to the pan. Cook over medium heat, stirring occasionally, for 8 minutes or until the mixture thickens and comes to the boil. Taste and season with pepper. Set aside for 1 hour to cool slightly. Stir in the parsley. Transfer to a bowl and cover with plastic wrap. Place in the fridge for 2 hours to cool completely.
3. Preheat oven to 220°C. Roll out the pastry until 2cm wider than the top of a round 23cm (base measurement) pie dish. Place the pie dish, top-side down, on the pastry, and use it as a guide to cut a 1cm-wide strip from the edge of the pastry. Reserve the pastry strip.
4. Spoon the chicken mixture into the pie dish. Place a pie funnel in the centre of the dish. Brush the edge of the dish with a little egg. Use the pastry strip to line the edge of the dish. Brush with a little of the remaining egg. Cut a cross into the centre of the pastry disc for the pie funnel.
5. Place the pastry disc on top of the dish. Press the edges to seal. Use a knife to create ridges around the edge of the pastry at 1cm intervals. Brush the top of the pastry with remaining egg. Bake for 25-30 minutes or until puffed and golden.

Notes & tips
* Freezing tip: At the end of step 5, set aside to cool slightly. Cover the pie dish with 2 layers of plastic wrap and 1 layer of foil. Label, date and freeze for up to 3 months. Thaw overnight in the fridge. To reheat, preheat oven to 180°C. Place the pie on a baking tray and cover loosely with foil. Bake until heated through.
* Pie basic: Follow these top tips to make crisp and golden pies every time.
* Don't allow bought frozen pastry to thaw completely - when it's just thawed, work quickly or you may stretch the pastry. This makes the pastry too thin and prevents it from puffing up into even layers.
* Cool the pie filling before placing it in a pastry case or pie dish before baking. If the filling is warm or hot, it will begin to heat the pastry, making it soggy and greasy.
* Preheat the oven to the right temperature before you begin baking. To rise properly without going soggy, the pastry needs instant heat.
* Cut a cross in the centre of the pie to allow steam to escape. If you don't, the steam will become trapped and make the filling too moist, which prevents the pastry from becoming crisp. For larger pies use a pie funnel to help the steam escape easily. If you don't have one, cut a larger cross (about 4cm wide).
* Insert a metal skewer or the tip of a knife into the centre of the pie to test that it's cooked through. If the tip of the skewer is cold to touch, your pie needs to cook for a little longer.

Source
Australian Good Taste - Page 111
Recipe by Michelle Southan

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Chinese duck coleslaw

Ingredients (serves 6)
* 1 tbs Indofood Sweet Soy Sauce Kecap Manis
* 1 tbs fish sauce
* 1 tbs sesame oil
* 1/4 cup (60ml) peanut oil
* 1 small red chilli, seeded, chopped
* 2 tsp grated ginger
* 1 tbs caster sugar
* 1/4 white cabbage
* 1/4 red cabbage
* 1 cup bean sprouts, trimmed
* 4 spring onions, finely sliced on the diagonal
* 1/2 cup chopped mint, plus extra leaves to garnish
* 1/2 cup chopped coriander, plus extra leaves to garnish
* 1 Chinese roast duck, meat shredded (see note)
* 1/4 cup roasted unsalted cashews


Method
1. Place kecap manis, fish sauce, sesame oil, peanut oil, chilli, ginger and sugar in a bowl and whisk to combine.
2. Combine remaining ingredients in a bowl. Pour over dressing and toss to coat well. Divide coleslaw among serving bowls. Garnish with extra coriander and mint.

Notes & tips
* From Asian barbecue shops.
Source
delicious. - Page 133

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Chinese vegetable broth with noodles

Ingredients (serves 4)
* 3 tsp vegetable stock powder
* 1-2 tbs reduced-salt soy sauce, to taste
* 3cm piece ginger, peeled, sliced into thin matchsticks
* 100g fresh shiitake mushrooms, sliced
* 125g dried thin long-life egg noodles
* 1 head baby bok choy, leaves separated, thinly sliced crossways


Method
1. Combine 1.5 litres (6 cups) hot water, vegetable stock powder, soy, ginger and mushrooms in a large saucepan. Bring to the boil over high heat. Reduce heat to medium-low and simmer for 6 minutes or until mushrooms and ginger soften. Season to taste with black pepper.
2. Meanwhile, cook the noodles according to packet instructions, then drain. Divide the noodles among serving bowls, ladle over hot broth and top with bok choy.

Source
delicious. - Page 133
Recipe by Kate Tait

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Barbecued chicken patties

Ingredients (serves 4)
* 1 tablespoon olive oil
* 1 small onion, grated
* 1 garlic clove, crushed
* 100g button mushrooms, finely chopped
* 4 short rindless bacon rashers, finely diced
* 1 tablespoon rosemary leaves, chopped
* 1 tablespoon balsamic vinegar
* 750g chicken mince
* olive oil cooking spray
* 200g sweet potato, peeled, sliced into 1.5cm-thick rounds
* 1/4 cup dijonnaise (see note)
* dressed watercress sprigs, to serve


Method
1. Heat oil in a large frying pan over medium-high heat. Add onion and garlic. Cook for 1 to 2 minutes or until soft. Stir in mushroom, bacon and rosemary. Cook for 2 to 3 minutes or until mushroom is soft. Add vinegar and cook for 1 minute or until vinegar has evaporated. Remove from heat. Set aside to cool.
2. Place mince in a large bowl. Add bacon mixture. Season with salt and pepper. Mix until well combined. Shape mixture into four 3cm-thick patties. Place on a plate. Cover and refrigerate for 20 minutes.
3. Preheat a barbecue plate on medium heat. Spray sweet potato with oil. Barbecue for 1 to 2 minutes each side or until tender and golden. Cover to keep warm.
4. Spray patties with oil. Barbecue for 5 to 6 minutes each side or until cooked through. Serve chicken patties with dijonnaise, sweet potato and watercress.

Notes & tips
* Note: Dijonnaise is a combination of mayonnaise and dijon mustard. Find it in the sauces aisle of your supermarket.

Source
Super Food Ideas - Page 62
Recipe by Michelle Lucia

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Slow-roasted lamb shanks with tomatoes and lentils

Ingredients (serves 8)
* 2 tablespoons olive oil
* 8 large Frenched lamb shanks
* 2 leeks, trimmed, halved, washed, sliced
* 4 garlic cloves, peeled, thinly sliced
* 1 lemon, rind finely grated
* 2 x 400g cans Italian diced tomatoes
* 3 cups water
* 2 teaspoons Vegeta Gourmet Stock Powder
* 1 tablespoon caster sugar
* 1/4 cup oregano leaves, chopped
* 1 cup dried green or brown lentils, washed


Method
1. Preheat oven to 200°C. Heat oil in a large non-stick saucepan over high heat. Cook lamb shanks, in batches, for 3 to 4 minutes or until well browned on all sides. Remove to a large roasting pan.
2. Add leeks and garlic to saucepan. Cook over medium heat for 2 to 3 minutes or until just tender. Add lemon rind, tomatoes, water, stock powder and sugar. Bring to the boil. Remove from heat. Add oregano. Pour mixture over lamb shanks.
3. Cover roasting pan tightly with foil. Roast for 1 hour. Remove foil. Stir in lentils, making sure that lentils are submerged in liquid. Cover tightly with foil again. Roast for a further 1 hour or until meat is tender. Serve.

Source
Super Food Ideas - Page 46
Recipe by Dixie Elliott

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Teriyaki lamb with roast potato salad

Ingredients (serves 4)
* 750g small potatoes, scrubbed, halved lengthways
* 250g cherry tomatoes, cut in half
* 1 small red onion, cut into thin wedges
* olive oil spray
* 8 lamb cutlets, trimmed
* 1/3 cup Kikkoman Teriyaki Marinade Original Flavour
* 200g green beans, topped
* 2 tablespoons extra virgin olive oil
* 1 tablespoon red wine vinegar
* 2 teaspoons wholegrain mustard


Method
1. Preheat oven to 220°C. Arrange potatoes, tomatoes and onion in a single layer on a baking tray. Spray with oil. Bake for 30 minutes or until potatoes are golden and tender. Set aside.
2. Place lamb and marinade in a dish. Cover and refrigerate for 15 minutes.
3. Steam beans for 3 minutes, or until just tender.
4. Combine oil, vinegar and mustard in a screw-top jar.
5. Place warm potatoes, onions and beans into a large bowl. Drizzle with dressing and toss until well coated. Gently fold in tomatoes.
6. Spray a non-stick frying pan with oil. Heat over medium heat. Cook cutlets, in 2 batches, for 4 minutes each side for medium, basting with marinade. Serve with potato salad.

Source
Super Food Ideas - Page 30
Recipe by Tracy Rutherford

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Spiced carrot soup with coconut cream

Ingredients (serves 6)
* 1 tbs light olive oil
* 1 onion, finely chopped
* 2 garlic cloves, crushed
* 1 small red chilli, seeds removed, chopped
* 1 tsp grated fresh ginger
* 500g carrots, peeled, chopped
* 1 medium sweet potato, peeled, chopped
* 2 kaffir lime leaves
* 4 cups (1L) chicken stock
* Juice of 1/2 lime,
* 2 tbs palm sugar*
* 2 tbs Thai fish sauce
* 200ml coconut cream
* 150ml thick cream


Method
1. Heat oil in a saucepan over medium heat, add onion and cook for 2-3 minutes or until softened.
2. Add garlic, chilli, ginger, carrot, sweet potato, lime leaves and stock. Bring to boil, then reduce heat to low and simmer for 20 minutes. Allow to cool slightly, then puree in a blender. Pass puree through a sieve, then season.
3. Return to pan with lime juice, sugar and fish sauce and gently reheat. Whip creams until thick.
4. Pour soup into glasses and top with coconut cream and a sprinkle of nutmeg, if desired.

Notes & tips
* From Asian supermarkets.

Source
delicious. - Page 67
Recipe by Valli Little

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Vegetable frittata

Ingredients (serves 8)
* 1 medium (400g) orange sweet potato, peeled, cut into 2cm pieces
* 2 tablespoons olive oil
* 1 red capsicum, cut into 2cm pieces
* 2 garlic cloves, thinly sliced
* 6 eggs
* 1/3 cup grated parmesan cheese


Method
1. Preheat oven to 180°C. Lightly grease a 4cm-deep, 18cm x 28cm (base) slice pan. Bring a saucepan of water to the boil over medium-high heat. Add sweet potato. Cook for 5 minutes or until just tender. Drain.
2. Meanwhile, heat oil in a non-stick frying pan over medium-high heat. Add capsicum. Cook, stirring occasionally, for 3 minutes. Add garlic. Cook for 1 minute or until capsicum is just soft. Remove from heat.
3. Whisk eggs and 1/4 cup parmesan in a bowl. Season with salt and pepper. Pour egg mixture into pan. Top with sweet potato and capsicum mixture. Sprinkle with remaining parmesan. Bake for 20 minutes or until golden and cooked through. Set aside to cool.
4. Slice frittata. Place in an airtight container.

Source
Super Food Ideas - Page 66
Recipe by Michelle Noerianto

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